Breakfast salad with tahini dressing

Babiche Martens

Breakfast salads are a growing trend, and a healthy, fresh way to start the day. I can’t leave out the soft egg, an integral part of my breakfast, while other ingredients such as halloumi, nuts or crispy prosciutto add texture. A fresh lemon and tahini dressing works to really bring this salad to life.

For the dressing

2 Tbsp	Tahini
2 Tbsp	Water
2 Tbsp	Lemon juice

For the salad

½	Avocados, sliced
½	Persimmons, sliced thinly
1 cup	Rocket leaves (Main)
½ cup	Cherry tomatoes, chopped (Main)
2 Tbsp	Almonds, roughly chopped
½ cup	Sprouts
2	Eggs (Main)
50 g	Haloumi cheese (Main)

Directions

1. To make the dressing, into a jar place the tahini, water and lemon juice shaking until smooth. Add a little extra juice if needed.
2. To make the salad, slice and chop all your ingredients and place neatly onto two plates.
3. Place the eggs into a pot of boiling water for 4 minutes. Then remove and set aside to cool while you cook the halloumi.
4. Heat a frying pan to a high heat. Spray with a little oil then brown the halloumi on each side for 30 seconds. Place the halloumi on to the salad. Crack the eggs and add to the plate then drizzle over the dressing.

More breakfast in bed from Angela

• Homemade baked beans with rosti
• Quick breakfast bread